Description
These Scandinavian-style boiled meatballs are tender, juicy, and easy to make — a simple technique that works with pork, chicken, or beef. Pork is the traditional choice for Danish boller i karry, a comforting dish of meatballs served in curry sauce. They also pair beautifully with a variety of other sauces, but my favorite is a coconut curry sauce: together, they make one of the most delicious and satisfying meals I’ve ever cooked.
Ingredients
- 500 grams (1.1 lbs) pasture-raised ground pork (alternatives: beef, chicken, turkey)
- 1 onion, finely chopped or grated
- 3 tablespoons sorghum flour (all purpose flour can be used if gluten is of no concern)
- 100 ml coconut milk
- 1 pastured egg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- In a large mixing bowl, combine ground pork, chopped onion, sorghum flour, coconut milk, egg, salt, and pepper. Mix well until the mixture reaches a uniform consistency. If preferred, a stand mixer can be used. If the mixture seems too wet, you can add one or two extra tablespoons of flour.
- Cover the mixture and refrigerate for 30 minutes to allow the flavors to meld.
- Bring a large pot of water to a rolling boil. Once boiling, reduce the heat to medium, maintaining a steady simmer.
- Shape the meat mixture into balls, using about 1 heaping tablespoon of mixture for each meatball.
- Using a slotted spoon, gently lower the meatballs into the simmering water. Depending on the size of your pot, you may need to cook them in two batches, approximately 15 meatballs per batch.
- The meatballs will begin to float after about 4 minutes, but they will not be fully cooked. Continue simmering for a total of 10 minutes for meatballs of this size. If making smaller meatballs (half the size), reduce the cooking time to 5-6 minutes.
- After 10 minutes, remove a meatball and cut it in half to ensure it’s cooked through. Once confirmed, use the slotted spoon to transfer the meatballs to a serving dish. Cover to keep warm. If cooking in batches, repeat this step for the second batch.
- If you’ve cooked the meatballs in two batches, you can briefly return the first batch to the hot water to reheat them before serving.
- Serve warm with your choice of sauce. A Danish-style coconut curry sauce paired with pressure-cooked Indian Basmati rice and a side of greens is recommended.
- Store any leftovers in the refrigerator. For reheating, place in the oven until warmed through. Meatballs can also be frozen for longer storage.
Notes
Serve these boiled meatballs with coconut curry sauce, rice, and fresh parsley.
We usually have leftovers of both meatballs and coconut sauce, so we reheat the meatballs on the stove, with the coconut sauce.
